Imagine a vibrant, nutrient-packed pesto that doesn't just tantalize your taste buds but also supercharges your health! This Kale and Spinach Pesto is not just another condiment—it's a culinary game-changer that transforms ordinary dishes into extraordinary, green-powered masterpieces. Packed with leafy greens, toasted nuts, and a punch of nutritional yeast, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Italian
Serves: 2 cups
Ingredients
- 2 cups kale, stems removed
- 2 cups spinach
- 1/2 cup nuts (pine nuts or walnuts)
- 1/2 cup nutritional yeast
- 1/2 cup olive oil
- 2 cloves garlic
- Salt to taste
Instructions
- Begin by preparing your ingredients. Rinse the kale and spinach thoroughly under cold water to remove any dirt or grit. Remove the tough stems from the kale and roughly chop the leaves into smaller pieces for easier blending.
- In a dry skillet over medium heat, lightly toast the nuts (pine nuts or walnuts) for about 3-5 minutes, stirring frequently until they are golden and fragrant. This step enhances their flavor but is optional if you prefer raw nuts.
- Peel the garlic cloves and set them aside. If you want a milder garlic flavor, you can roast the garlic beforehand by wrapping it in foil and baking it at 400°F (200°C) for about 20 minutes until soft.
- In a food processor, combine the kale, spinach, toasted nuts, nutritional yeast, and garlic cloves. Pulse the mixture a few times to break down the ingredients.
- With the food processor running, slowly drizzle in the olive oil. This will help to emulsify the pesto and create a smooth, creamy texture. You may need to stop and scrape down the sides of the bowl to ensure everything is well blended.
- Continue to blend until the pesto reaches your desired consistency. If you prefer a thinner pesto, you can add more olive oil or a splash of water to achieve the right texture.
- Once blended, taste the pesto and add salt to your liking. Blend again briefly to incorporate the salt evenly.
- Transfer the kale and spinach pesto to a clean jar or airtight container. It can be stored in the refrigerator for up to a week, or you can freeze it in ice cube trays for longer storage.
- Enjoy your kale and spinach pesto as a delicious spread on bread, a dressing for pasta, or a dip for vegetables!
Tips
- Maximize Flavor: Toasting nuts is optional but highly recommended. It brings out a deeper, richer flavor that elevates the entire pesto.
- Texture Matters: Don't over-blend! Pulse the ingredients to maintain a slightly textured consistency that adds character to your pesto.
- Storage Hack: Freeze pesto in ice cube trays for easy portioning. Each cube is perfect for quick meal additions.
- Customize Your Pesto: Feel free to swap nuts or experiment with different leafy greens to suit your taste or pantry availability.
- Freshness is Key: Use the freshest greens possible for the most vibrant color and nutritional punch.
- Garlic Tip: For a milder garlic flavor, roast the cloves before adding them to the pesto, which creates a softer, sweeter taste.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 4g
Protein: 5g
Fat: 11g
Saturated Fat: 2g
Cholesterol: 0mg
